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Kondattam Indian Kitchen & Bar

1006 1 Street SE Calgary AB T2G 2G2 · Food - General

Official record from Alberta →

Inspection summary

Kondattam Indian Kitchen & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 5, 2025. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on July 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on October 6, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 4 separate inspections, most recently on July 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on October 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were unavailable for review.Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean.Resurface and clean the cutting boards or replace with new cutting boards.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers with no handles were being used as scoops in some bulk food containers.Scoops must have handles. Scoops must be stored either outside of bulk food containers in a sanitary manner (for example, in a clean container), or in the bulk food container with the scoop handle out of contact with the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable for use.- Acquire new test strips and ensure staff are testing the machine on a routine basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were unavailable for review.Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water line for the ice machine was leaking.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean.Resurface and clean the cutting boards or replace with new cutting boards.
  3. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers with no handles were being used as scoops in some bulk food containers.Scoops must have handles. Scoops must be stored either outside of bulk food containers in a sanitary manner (for example, in a clean container), or in the bulk food container with the scoop handle out of contact with the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable for use.- Acquire new test strips and ensure staff are testing the machine on a routine basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were unavailable for review.Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The waste water pipe under the kitchen hand wash sink was leaking.Repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the bar glasswasher.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean.Resurface and clean the cutting boards or replace with new cutting boards.
  4. Monitoring Inspection

    14 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers with no handles were being used as scoops in some bulk food containers.Scoops must have handles. Scoops must be stored either outside of bulk food containers in a sanitary manner (for example, in a clean container), or in the bulk food container with the scoop handle out of contact with the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat, chlorine, and iodine test strips are all expired.- Acquire new test strips and ensure staff are testing the machine on a routine basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pots were being stored in the basin of the kitchen hand wash sink.The hand wash sink must remain free of obstructions at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water tap for the kitchen hand wash sink was not able to be temperature adjusted. The water at the faucet was too hot, making it difficult to wash hands properly.Install a faucet that allows for the water temperature to be adjusted at the faucet.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed on the floor under the east counter in the bar. Clutter was present in this area making it difficult to properly clean.Declutter this area. Safely clean up the mouse droppings. Monitor for further activity.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were unavailable for review.Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Garbage bags had been taped to the front of a counter by the entrance to the kitchen. The garbage bags were being used in place of cupboard doors.Garbage bags are not an acceptable substitute for cupboard doors. Remove the garbage bags.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The waste water pipe under the kitchen hand wash sink was leaking.Repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor was damaged. Some areas were cracked and/or cut.Repair or replace the kitchen floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the bar glasswasher.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean.Resurface and clean the cutting boards or replace with new cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy surfaces had grease accumulation.Clean surfaces of the ventilation canopy. Ensure these surfaces are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment throughout the facility had accumulation of grease, soil, and/or food debris.Clean all equipment in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces throughout the facility including floors, walls, and ceilings had grease, soil and/or food debris accumulation.Deep clean the entire facility.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution bottles were tested at 0ppm at time of inspection.- Operator remade solutions and were retested at 200ppm. Ensure staff are testing and replenishing sanitizer solutions on a routine basis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher sanitizer solution bucket was empty at time of inspection. Dishwasher was tested and was at 0ppm.- Operator replenished the sanitizer solution bucket and machine was retested at 100ppm. Ensure staff are checking solution levels and testing the dishwashing on a routine basis.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat, chlorine, and iodine test strips are all expired.- Acquire new test strips and ensure staff are testing the machine on a routine basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris on top of the dishwasher. - Operator cleaned the area during the inspection.- Please clean this area thoroughly and ensure regular cleaning is done.
  6. Initial Inspection

    0 infractions

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